Cheddar Wagon Wheels and Chili Meatballs

• 1 egg
• 1 lb ground beef
• 14 cup plain breadcrumbs
• 2 teaspoons brown sugar
• 1 12 teaspoons chili powder, divided
• 34 teaspoon ground cumin, divided
• 14 teaspoon garlic powder
• 8 ounces wagon wheel macaroni
• 1 package creamy cheddar pasta sauce mix
• 1 cup half-and-half
• 1 tablespoon butter
• 1 (14 1/2 ounce) can diced tomatoes, drained

1. Lighlty beat egg; stir in beef, crumbs, sugar, 1 tsp chili powder, 1/2 tsp cumin, and garlic powder.
2. Shape mix into 16 meatballs.
3. Heat large skillet over med-high heat.
4. Add meatballs and cook; turning until browned on all sides.
5. Reduce heat to med-low and cover.
6. Cook until they are no longer pink in the middle.
7. Drain on paper towels.
8. Cook pasta according to package.
9. In pan over med-high heat, whisk sauce mix, half and half, 1/2 cup water and remaining chili powder and cumin.
10. Add butter and cook stirring constantly until mixture boils.
11. Reduce heat to low and stir in tomatoes.
12. Simmer 3 minutes.
13. Toss pasta with sauce and meatballs.

egg, ground beef, breadcrumbs, brown sugar, chili powder, ground cumin, garlic, wagon wheel macaroni, pasta sauce, butter, tomatoes

Taken from www.food.com/recipe/cheddar-wagon-wheels-and-chili-meatballs-48464 (may not work)